Spicy Loaded Thermo-Taco Wedges

If you’re going to enjoy some carbs, then sticking with starchy potatoes is your best bet. While carb-heavy, potatoes are pretty low in calories compared to what you’re getting. One potato is just 100 calories, which can really fill you up. And not only will this particular recipe satisfy your hunger with this classic comfort food, it will also pack a big protein punch too with all the zesty meat added over top! This dish can be enjoyed before or after exercising to give you the energy you need to muster through your workout while replenishing your muscles after strenuous activity!

Potatoes are the basis of this dish, and they are one of the healthiest types of carbs you can indulge in. We’ve already touched on the fact that potatoes are relatively low in calories compared to other carb-rich foods like pasta and bread. But aside from that perk, potatoes have a few health benefits worth noting. For starters, they’re void of sodium, cholesterol and fat. And get this: They have more potassium than a banana in one serving!

Potatoes are also rich in vitamin B, fiber, magnesium, and they contain almost half of your daily vitamin C requirement. Plus, potatoes have plenty of healthy antioxidants to help ward off viruses and kill off all those nasty free radicals we should be ridding our bodies of.

Topped with grass-fed beef, this dish will definitely fill your belly while satisfying your taste buds! Sticking with grass-fed beef is always your best bet, as it’s loaded in vital nutrients like vitamin B12, choline and zinc. Grass-fed beef has been shown to have much less of an inflammatory effect on the cells of the body, unlike grain-fed beef which tends to have the opposite effect. And with so may medical ailments associated with deep-rooted inflammation, anything you can do to minimize it should be done, and eating only grass-fed meat is a great way to do just that.

To cook the potato wedges, first preheat oven to 425 degrees. Wash and cut potatoes into wedges, eight wedges per potato. Place potatoes into a bowl and add olive oil, garlic powder, onion powder, season salt and paprika. Toss to fully coat each wedge.

Line a baking sheet with parchment paper. Place potatoes on baking sheet on their side and cook for about 15 minutes, then flip to the other side and cook for another 10-15 minutes, depending on how brown you will your wedges.

Season with more salt to taste (optionally).

Next cook the meat. In a large skillet add coconut oil on medium-high heat. Add meat to the hot pan and start to break up with wooden spoon. Lower temp to medium and cook until fully browned and cooked, while still breaking up into smaller pieces with spoon.

Add taco seasoning to the meat and stir to fully coat. Cook for an additional 2-3 minutes.

Season well with salt and pepper to taste.

Next, turn oven onto broil. In an oven-safe dish, layer the bottom with the baked wedges, sprinkle half of the taco meat (about 8oz) evenly over the top, optionally add chopped red onion, jalapeñosand then sprinkle with cotija cheese. Place baking dish into the oven and just cook for a few minutes to get the cheese nice and bubbly (make sure to watch it, cause it cooks fast).